Mediterranean Diet Friendly Edamame Quinoa Salad with Turmeric-Ginger Dressing
This vibrant, plant-forward salad is exactly the kind of bowl that makes eating well feel genuinely exciting rather than like a compromise. Fluffy quinoa forms the base, loaded up with shelled edamame, crisp purple cabbage, cool cucumber, and fresh cilantro for a combination that hits every texture you want. The real star is the turmeric-ginger dressing ā a bright, golden blend of extra-virgin olive oil, fresh lemon juice, tamari, and honey that ties everything together with a warm, slightly tangy kick. It checks every box the Mediterranean way of eating celebrates: whole grains, plant proteins, healthy fats from olive oil and optional avocado, and an abundance of fresh vegetables. Dry-roasted pumpkin seeds scattered on top add a satisfying crunch and a boost of minerals that rounds out the nutritional profile beautifully. The whole thing comes together in one bowl with minimal fuss, and it holds up well if you want to pack it for lunch the next day.
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Learn more āIngredients
4 servings
For the salad
- 1 cup quinoa, rinsed
- 1 Ā¾ cups water
- Ā¼ tsp salt
- 1 Ā½ cups shelled edamame, thawed if frozen
- 1 Ā½ cups purple cabbage, thinly shredded
- 1 english cucumber, diced
- 3 scallions, thinly sliced (green tops only)
- Ā¼ cup fresh cilantro, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 Ā½ lemons)
- 1 tbsp tamari
- 1 tsp fresh ginger, finely grated
- Ā½ tsp ground turmeric
- Ā½ tsp honey
- Ā¼ tsp black pepper
For serving
- Ā¼ cup dry-roasted pumpkin seeds (pepitas)
- 1 avocado, sliced (optional)
Instructions
- 1
Combine the rinsed quinoa, water, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 13ā15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and spread onto a large plate or sheet pan to cool for 10 minutes.
- 2
While the quinoa cools, whisk together the olive oil, lemon juice, tamari, grated ginger, turmeric, honey, and black pepper in a small bowl until smooth and uniform in color.
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